Chinese Food
Steamed hairy crab
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The autumn wind blows. The feet of crabs itch. Every year in the late autumn and early winter, it's the most beautiful golden season for hairy crabs. The streets and alleys of Shanghai are full of hairy crabs. Although Shanghai is located near the crab producing area of Yangcheng Lake. Since the early autumn, there is a constant supply of fresh hairy crabs. The crab feast can be eaten from September to the next new year. But September is round navel and October is sharp . In September, female crabs are eaten. In October, male crabs are eaten, This is definitely a seasonal enjoyment. Only the female crab in the ninth month of the lunar calendar is the fattest, and the male crab in the October of the lunar calendar is the firmer and fresher. Don't miss this good time of crabbing. There are many different ways to eat hairy crabs. And the most classic way to eat. Of course, it's steamed. Steamed can not only keep the original taste of hairy crab to the maximum extent, but also highlight the color, fragrance and taste of hairy crab. When steamed hairy crabs are served, they are orange in color and delicious in meat. Open the crab cover. Cream the yellow fat and make the fat sweet. Dip it into some delicacies
Cooking ingredients
Cooking Steps
Step1:Wash the hairy crabs in clear water, keep them for half a day, and let them get rid of the dirt in their bellies. Then tie the two clips and eight legs of the hairy crabs into a ball with a strin
Step2:Mix ginger powder, Zhenjiang vinegar and sugar into dip material
Step3:Put enough water in the pot, put some ginger slices in the water, put the crab upside down after the water is boiled, and put it into the steamer for about 15 minutes until it is cooked
Step4:Take out the string and remove it. Put it in the tray
Cooking tips:There are skills in making delicious dishes.
